Rémoulade dressing


Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
705,9934.3/5 for 174 ratings
Grade this recipe:

Last modified on: October 3rd 2010

For 250 g, you will need:

Change those ingredients for: 125 g 250 g 500 g 750 g

How long does it take?

Time required for this recipe:
PreparationStart to finish
6 min.6 min.
Keeping: Several days in the fridge, in a closed jar.

Step by step recipe


Stage 1 - 5 min.
Rémoulade dressing : Photo of step #1
Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon French mustard, 200 ml oil, fine (or table) salt and pepper in a blender goblet or high-sided bowl.

Stage 2 - 1 min.
Rémoulade dressing : Photo of step #2
Use a blender to mix just a few seconds.

Stage 3
Rémoulade dressing : Photo of step #3
The sdressing is ready when it look like runny mayonnaise.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,894 Kcal or 7,930 Kj7 gr3 gr206 gr
95 %3 %<1 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
642 Kcal or 2,688 Kj2 gr1 gr70 gr
32 %1 %<1 %11 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Some recipes that use this recipe

Scandinavian cocktail
Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
258,0715/5 for 1 ratings 54 min.
Crunchy salad
Crunchy salad

Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
113,541 14.6/5 for 20 ratings 36 min.
Celeriac Rémoulade
Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
334,9875/5 for 2 ratings 23 min.
Bistro-style beetroot salad
Bistro-style beetroot salad

Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
2,057 38 min.
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
131,6915/5 for 13 ratings 35 min.
See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
OilOil: You can get more informations, or check-out other recipes which use it, for example: How to cook potato grenaille , Tartiflette, How to prevent butter burning during cooking, Taos hotpot, Wiener Schnitzel, ... All
VinegarVinegar: You can check-out other recipes which use it, like for example: Salade Niçoise, Cocotte eggs with Comté, Raw beetroot salad, Pan bagnat, Mexican ceviche, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Thin endive tart, Maroilles cheese quiche, Creamy plum and pear clafoutis, Yeast-based flaky dough (for croissants), ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Fine multi-tomato tart, Pork chops in the oven, Filet mignon with mustard and tarragon sauce, Potimarron and celeriac autumn soup, Hamburgers, ... All

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